Sides
Labneh with Herby Toasted Nuts
Recipe by Greens of the Stone Age
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Learn how to make Labneh with Herby Toasted Nuts. Labneh is a traditional Israeli soft cheese, naturally low in lactose, made from greek yogurt. Its texture similar to that of cream cheese. What really makes it pop though is this unique herby toasted nut topping!
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For the labneh
- 1kg 5% fat Greek yogurt
- 2 tsp sea salt
- nut milk bag or several square of cheesecloth
For the herby toasted nuts
- 50g mixed nuts
- generous handful fresh mixed herbs
- 3 tbsp extra virgin olive oil
- pinch sea salt
Optional toppings
- sliced red onion
- pomegranate seeds
Utensils
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Step 1
Combine the yogurt and sea salt. Spoon the mixture into the centre of a few layers of cheesecloth and tie together the corners then tie the excess fabric to a ladle or wooden spoon. If you can’t do this you could also place into a sieve and balance the sieve over a bowl. Balance over a large, deep bowl and leave to drip for 12 to 24 hours. (Alternatively a nut milk bag can be used and tied to a kitchen sink tap!)
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Step 2
Remove the labneh from the cheesecloth and place into a serving dish.
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Step 3
Toast the nuts in a dry skillet for a few minutes until lightly browned and fragrant. Add to the food processer bowl with the blade, along with the remaining ingredients. PULSE a few times until everything is roughly chopped.
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Step 4
Pour the herby nut mix over the top of the labneh then top with any other optional topping. Serve with crudités or flatbreads.
Notes:
Leave the labneh to drain for 12 hours for a more dip like consistency, 24 hours for a thick cream cheese like spread.
